Red Wine and Tomato Vegetable Stock
Use your favorite Mediterranean dry red wine. The more complex the wine, the more flavorful the stock will be. Remember the cardinal rule of cooking with wine—never cook with anything you wouldn’t drink.
Serves: 16Hands-on: 35 minutesTotal: 8 hours 35 minutesDifficulty: Easy
- ½ lb. tomatoes
- 1½ tsp. olive oil
- 1½ lbs. yellow onions, peeled and quartered
- ¼ lb. shallots, peeled and halved
- ½ lb. carrots, peeled and chopped
- 1 lb. celery, chopped
- ½ lb. portobello mushrooms, chopped
- 4 cloves garlic, chopped
- 1 cup dry red wine
- 1½ gallons water
- 1 bunch fresh parsley stems
- 4 stems fresh thyme
- 2 bay leaves (fresh or dried)
- 15 peppercorns
- Bring a large pot of water to a boil. Fill a large bowl with cold water and ice. Gently cut a small “x” in the bottom of each tomato, just piercing the skin. Place tomatoes one at a time on a slotted spoon and gently drop into boiling water. Repeat until all tomatoes are in the pot. Cook the tomatoes for 1 minute and remove with slotted spoon. Place the tomatoes in the ice bath to cool. Remove skins of tomatoes when cooled, and roughly chop.
- Heat the olive oil in a Dutch oven over medium heat. Add the onions, shallots, carrots, and celery. Sauté until softened, 5–8 minutes. Add the tomatoes, mushrooms, and garlic. Stir for 1 minute.
- Pour in the wine and cook until almost completely evaporated, about 10 minutes.
- Transfer the vegetable mixture to a 8- to 10-quart slow cooker and add water. Stir in parsley, thyme, bay leaves, and peppercorns and cook on low for 8 hours.
- Strain the stock, discarding the solids. Freeze or refrigerate the stock until ready to use.